Tag Archive | "pie"

When planning a holiday menu, two of the most important elements to consider are cocktails and dessert, of course. Consider a twist on two seasonal staples: eggnog and pie. With a little extra effort, and a pinch of pizzazz, these holiday treats go from mainstream to memorable.
A prominent ingredient in both recipes, raw eggs are safe to use thanks to Safest Choice Pasteurized Eggs.* Undergoing an all-natural warm water pasteurization process, the risk of salmonella is eliminated inside the shell, making the eggs the ideal choice for raw and gently cooked consumption.

Elevate your eggnog

Classic eggnog receives a makeover in the delightfully indulgent Caramel Apple Pie Eggnog cocktail. With the sweetness of apple pie filling and the smooth taste of homemade eggnog, the addition of dark spiced rum creates a rich, full-bodied flavor for a satisfying adult dessert drink. For younger guests, simply omit the rum for a sophisticated, yet fun, alternative to the average “kiddy drink.”

Chocolate Peppermint Pie

Oh my, what a pie

A holiday showstopper, treat your guests to Chocolate Peppermint Pie. Featuring a blend of white and semisweet or dark chocolate chips, crushed peppermint candy and whipped cream, the flavors and textures harmoniously combine to create a truly decadent dessert. Use a knife to make decorative chocolate swirls on the pie’s top layer, and you have your very own masterpiece.

During the holidays, and all year round, look for the red circle “P” on the shell to ensure you are making the Safest Choice every time. Remember, pasteurized equals peace of mind.

For more recipes for all seasons and occasions, visit www.safeeggs.com.

Caramel Apple Pie Eggnog

Prep time: 15 minutes

Servings: 10 half-cup servings

4Safest Choice

Pasteurized Eggs*

1can (21 ounces) apple

pie filling

1 1/2cups milk

1teaspoon apple or

pumpkin pie spice

10tablespoons whipped cream

5teaspoons caramel icecream topping,

divided

Apple or pumpkin pie spice (optional topping)

In blender container, combine eggs and apple pie filling. Blend on high speed until very smooth, scraping container as needed. Add milk and apple pie spice. Blend on high speed until smooth.

Note: If desired, 3/4 to 1 cup dark spiced rum can be stirred into mixture after final blending.

*Editor’s note: This brand of pasteurized egg is not available in our area. Either use a different pasteurized egg product, or use a cooked egg base. According to the FDA, here is how to make a cooked egg base:

Combine eggs and half the milk as indicated in the recipe. (Other ingredients, such as sugar may be added at this step.)

Cook the mixture gently to an internal temperature of 160 °F, stirring constantly. The cooking will destroy Salmonella, if present. At this temperature, the mixture will firmly coat a metal spoon. After cooking, chill the mixture before adding the rest of the milk and other ingredients.

Chocolate Peppermint Pie

Prep time: 30 minutes

Chill time: 15 minutes

Freeze time: 6-8 hours or overnight

Servings: 10-12

8 ounces cream cheese, softened

1 cup confectioners’ sugar

3 Safest Choice Pasteurized Eggs*

1 cup white chocolate chips, melted and cooled

1 cup whipped cream

½ cup crushed peppermint candy (about 20 candy rounds)

1 (9-inch) pie crust

½ cup semisweet or dark chocolate chips, melted and cooled slightly

Place cream cheese and confectioners’ sugar in large bowl. Beat with electric mixer on low speed to combine. Increase speed to high; beat until smooth, scraping bowl as necessary. Add eggs one at a time, beating well after each addition.

What does a pie in the face and building a house have in common? The employees at the Family Fare in Cedar Springs have the answer to that: $1,671.

That’s how much money they raised recently while selling medallions for Habitat for Humanity. And it was a high enough amount for Store Director Don Fetrow to get a whipped cream pie in the face.

The employees were split into two teams, and the team who raised the most money would get to do the pie in the face. They were challenged to surpass last year’s total, and sell at least $1,000. “They did that the first week,” said Fetrow, who good-naturedly wiped off the whipped cream. “It went well.”

Barb Gross was the team-leader for the winning team, and got to do the honors. She also received $25 for her winning effort.